Informations:
Recipe suggested by:
Vanessa (Paris)
For
Experienceds
Medium
Servings:
4
persons
Length:
35
minutes of cooking
25
minutes of baking
15
minutes of refrigeration
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Ingredients:
16 chinese raviolis leaves
80 g of chinese mushrooms (fresh or rehydrated)
1 medium carrot
7 chinese cabbage leaves
5 chinese spring onion (or 1 onion and 1/2 bunch of chives)
2 tablespoons of soja sauce
1 teaspoon of sesame oil
2 tablespoons of peanut oil
1 egg white
For the sauce :
1 chopped onion
3 tablespoons of acacia honey
1 teaspoon of ginger
1 teaspoon of sesame oil
3 tablespoons of tomato purée (in can)
10 cl of rice vinegar (or cider)
2 tablespoons of soja sauce
1 fresh minced chilli (or 1 pinch of grated chilli)
Making:
Prepare the sauce: Brown the onion and ginger over a high heat into some oil for 2 minutes. Pour the honey in there. Once caramelized, add the vinegar. Bring to the boil. Then, lower the heat, add the tomato purée and simmer for 10 minutes so that it reduced before filtering it. Add the soja sauce and put chillis in according to your taste.
Prepare the raviolis: Peel and cup the carrot into dices. If fresh, clean the mushrooms by whipping it with a damp linen. Cut it into small pieces. Pour the oils into a wok over a high heat. Brown the carrot dice in there for 4 minutes. Add the minced cabbage leaves (3 minutes of cooking), the chiselled chives, then the mushrooms that you will cook for 2 minutes. Drain the vegetables.
Mix them into a bowl with the soja sauce. Do not salt. Spread on the raviolis leaves. Display in the middle of each one ball of vegetables stuffing. Brush the edges with some whisked egg white.
Fold up the two opposite edges and pinch. Proceed likewise with the two other edges. Shape them as a aumônière and put in the freezer.
Brush the steamer basket with some oil. Cook the raviolis in there for around 5 minutes.
Serve it with the sauce poured into 4 cups.
Bon Appétit !
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